The velvet bowl of Zhuji that I make when tofu should be the whole table is this one – Xishi tofu, and this home cook’s version insists on the right boxed tofu: neither old nor too silken. A home cook wrote it in thirty steps, and the postscript explains the box labels so you buy the right one. I made it as written, and it is the silky, layered bowl that eats like a sauce over rice.

Xishi tofu (西施豆腐) is the velvet Zhuji bowl of silken boxed tofu cut small and simmered with bamboo shoot, gizzard, pork, and wood-ear mushroom in a rich stock, then lightly thickened – named for the beauty of Zhuji.

What Is Xishi Tofu?

This is the velvet bowl of Zhuji, Xishi’s hometown: boxed tofu is cut in the box and turned onto a plate in one clean piece, then diced small. Minced pork is rendered golden over low heat; bamboo shoot joins and cooks long – the longer, the better – with cooked gizzard and wood-ear. The diced tofu is added and stirred only gently, then stock covers it with salt, sugar, light soy, and oyster sauce. A thin cornstarch slurry, added slowly, turns the broth glossy; scallion finishes it.

For the silken tofu soup of the same velvet idea, my silken tofu potage is the lighter bowl.

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Silken Tofu Potage (Doufu Geng)

A comforting, savory Chinese thick soup (Geng) made with silken tofu, minced pork, ham, and egg ribbons. A quick and nutritious meal ready in 20 minutes.

Check out this recipe

Why This Recipe Works

• The right tofu. Boxed but not too silken – it holds a gentle stir (the recipe’s whole postscript).
• The cut-in-the-box trick. A clean dice without breaking.
• Long-cooked bamboo shoot. The seasonal crunch of Zhuji.
• Rendered pork first. The golden base.
• The slow, thin glaze. Velvet, never glue.

Equipment Needed

• A wok or deep pan
• A stockpot or ladle
• A bowl for the slurry

Ingredients

• 2 boxes of silken-but-firm boxed tofu (not old, not inner-bean)
• 100 g (3.5 oz) pork belly, in small dice
• A small piece of bamboo shoot (whip or winter), blanched and diced
• 1 pair of chicken or duck gizzards, cooked and diced
• A little dried wood-ear mushroom, soaked and chopped
• About 1.5 cups of stock (chicken, duck, pork bone, or a good soup)
• A little salt, sugar, light soy, oyster sauce, cornstarch, and scallion

Ingredient Notes

The tofu: The recipe’s postscript is all about this – boxed tofu that is neither old nor inner-bean. My types of tofu explained sorts the boxes. Bamboo shoot: Whip shoot in season has the least bitterness. The stock: Any good stock – the recipe used a bamboo-pith and caterpillar-fungus chicken soup.

Prep & Mise en Place

Cut the tofu in the box and turn it out; render the pork; cook the gizzard; blanch the shoot.

Cooking Process

Step 1 – Whip bamboo shoot is in season now – it has far less bi

Whip bamboo shoot is in season now – it has far less bitterness than winter or hairy bamboo shoot.

Step 2 – Prep the ingredients as pictured

Prep the ingredients as pictured.

Step 3 – Cook the chicken (or duck) gizzards until done

Cook the chicken (or duck) gizzards until done.

Step 4 – Keep the diced gizzard aside

Keep the diced gizzard aside.

Step 5 – Blanch the bamboo shoot 10 minutes; dice the shoot and

Blanch the bamboo shoot 10 minutes; dice the shoot and the pork belly.

Step 6 – Soak and chop the wood-ear; chop the scallion

Soak and chop the wood-ear; chop the scallion.

Step 7 – For the tofu, use a brand of boxed tofu; tear off the w

For the tofu, use a brand of boxed tofu; tear off the wrapper and cut it crosswise and lengthwise in the box.

Step 8 – Turn it upside-down onto a plate

Turn it upside-down onto a plate.

Step 9 – Slice it flat in two more cuts

Slice it flat in two more cuts.

Step 10 – Dice the tofu small – don’t use old tofu (poor texture)

Dice the tofu small – don’t use old tofu (poor texture) or inner-bean tofu (too soft, breaks at a stir).

Step 11 – Put the pork in the pan and render it over low heat unt

Put the pork in the pan and render it over low heat until golden.

Step 12 – Add the diced bamboo shoot

Add the diced bamboo shoot.

Step 13 – Cook the shoot a good while – especially winter or hair

Cook the shoot a good while – especially winter or hairy shoot – for the best texture.

Step 14 – Add the gizzard and the wood-ear

Add the gizzard and the wood-ear.

Step 15 – Add the diced tofu

Add the diced tofu.

Step 16 – Toss gently, only a few times

Toss gently, only a few times.

Step 17 – Add stock – chicken, duck, pork-bone, or meat stock all

Add stock – chicken, duck, pork-bone, or meat stock all work; the bamboo-pith and caterpillar-fungus chicken soup used here is especially savory.

Step 18 – Season with salt, sugar, light soy, and oyster sauce; a

Season with salt, sugar, light soy, and oyster sauce; add water to cover the tofu.

Step 19 – Simmer over medium heat so the tofu takes flavor evenly

Simmer over medium heat so the tofu takes flavor evenly; taste for salt.

Step 20 – Dissolve cornstarch in water – thin, not thick

Dissolve cornstarch in water – thin, not thick.

Step 21 – Thicken slowly, adding a little at a time and stirring

Thicken slowly, adding a little at a time and stirring until glossy – too thin won’t form, too thick hurts the texture.

Step 22 – Scatter the scallion

Scatter the scallion.

Step 23 – Stir and turn out

Stir and turn out.

Step 24 – Silky tofu, crunchy shoot, chewy gizzard, and a savory

Silky tofu, crunchy shoot, chewy gizzard, and a savory broth – layered in every spoon.

Step 25 – On a Zhuji table this bowl is both a dish and a meal –

On a Zhuji table this bowl is both a dish and a meal – a thick layer over rice, stirred in, is another thing entirely.

Step 26 – Before the Dragon Boat festival I made two big bowls fo

Before the Dragon Boat festival I made two big bowls for friends wrapping zongzi – everyone said it was good; one latecomer was still enjoying his.

Step 27 – Postscript: since many readers wonder about the tofu, I

Postscript: since many readers wonder about the tofu, I went to the market and photographed the boxes – this one says inner-bean (neizhi) in big letters.

Step 28 – This one is a little older – good for pan-frying

This one is a little older – good for pan-frying.

Step 29 – This one is older still – good sliced, diced, and stir-

This one is older still – good sliced, diced, and stir-fried.

Step 30 – Four brands of tofu are pictured: besides the inner-bea

Four brands of tofu are pictured: besides the inner-bean marked in red, the other three all work – clear now? (Tofu details live in the cold-tofu post.)

Common Mistakes When Making This Dish

1. A broken, watery bowl. Cause: the wrong tofu. Fix: boxed but not inner-bean – read the label. 2. A bitter shoot. Cause: skipping the blanch. Fix: ten minutes in boiling water. 3. A gluey, heavy glaze. Cause: too much slurry. Fix: thin starch, added slowly. 4. A bland bowl. Cause: timid seasoning. Fix: salt, sugar, soy, oyster – then taste. 5. Raw pork fat in the broth. Cause: no render. Fix: low heat until golden first.

Variations

Seasonal: The shoot changes with the season – winter shoot cooks longest. Vegetarian: Skip the pork and gizzard, add mushrooms. My silken tofu potage is the simpler velvet bowl.

Frequently Asked Questions

Why not inner-bean tofu? It is too soft and breaks at a stir – the recipe’s whole postscript explains the box labels. Why cut it in the box? The cleanest dice without breaking. Can I skip the gizzard? Yes – or use more pork and mushroom. Why thicken at all? The light glaze makes it velvet over rice. Is it spicy? Not at all – and my savory tofu and egg stir-fry is the fast second plate, braised tofu with bok choy the green one.

How to Serve

Serve over rice as the main bowl – with silken tofu potage, home-style tofu, and red braised tofu for a tofu table, or with golden pan-fried tofu and braised tofu with bok choy for contrast.

Storage & Reheat

Refrigerate 2 days; reheat gently. Never leave out more than 2 hours.

Allergen Notice

This recipe contains pork, soy (soy sauce, tofu), and shellfish (oyster sauce). It is free of gluten (verify the sauces), dairy, egg, nuts, and fish.

Nutrition Disclaimer

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

About the Author & Recipe Development

I am Jason Guo, a Chinese chef who has cooked professionally for more than five years – including time as a head chef – and now runs my own small restaurant in China, where tofu appears on the menu almost every day. This xiachufang cook’s Xishi tofu is the velvet bowl of my home province’s table, and the recipe’s tofu-label postscript is exactly the kind of honesty I respect. I tested it as written. I have not tested the vegetarian version, so that is your experiment, not my claim.

Authoritative References

USDA Food Safety and Inspection Service – Safe Temperature Chart for safe storage of cooked dishes.